Mango Juice (Aamras)
Like everyone else, I'd make mango juice first thing in the morning and had to ensure it would be consumed by evening. That's because the milk had the potential of curdling and ruining the juice. Then it struck me - why not replace milk with yoghurt? It worked! The yoghurt adds body to the juice, makes it last longer and tastes fantastic. Of course, the type of mango you use is crucial to the final flavour of the juice.
|Serves||3||Published||Saturday, 28 September 2013|
|Recipe type||Cold||Author||Manisha Sharma|
- Peel the mangoes as closely to the flesh as possible to avoid wastage. Chop and put in a blender.
- Place the mango stones into 1 cup of water and with your fingers, remove all the residual mango pulp. You can wear disposable gloves for this purpose.
- Discard the stones and mix this water into the chopped mangoes, along with yoghurt and sugar. Blend till the sugar dissolves and becomes smooth.
- Adjust the consistency by adding more water or curd.
- Serve chilled in tall glasses.